| Etoufee is a class of Cajun or Creole dishes involving meats (or whatever)
smothered in sauce. In the recipes I've seen, the sauce is roux-based (flour
and oil), seasoned with caramelized chopped onions, celery, and green peppers,
and various spices and herbs (invariably including garlic and cayenne
pepper).
--PSW
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| Here's the etouffee recipe. For you who are health-conscious, be aware
that Paul Prudhomme's Cajun cooking is generally NOT particularly
healthy, nor are his recipes simple, but it is ummmmmmmmm goooooooooood.
I have not made this myself. Here in Texas, fresh seafood is not
the easiest thing in the world to get your hands on. Sigh...
... reprinted without permission from Chef Paul Prudhomme's Louisiana
Kitchen
CRAWFISH (OR SHRIMP) ETOUFFEE
Makes 8 servings
Seasoning mix:
2 teaspoons salt
2 teaspoons ground red pepper (preferably cayenne)
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon dried sweet basil leaves
1/2 teaspoon dried thyme leaves
1/4 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped green bell peppers
7 tablespoons vegetable oil
3/4 cup all-purpose flour
3 cups, in all, Basic Seafood Stock (recipe below)
1/2 pound (2 sticks) unsalted butter, in all
2 pounds peeled crawfish tails or medium shrimp
1 cup very finely chopped green onions
4 cups hot Basic Cooked Rice (recipe below)
Thoroughly combine the seasoning mix ingredients in a small bowl and
set aside. In a separate bowl combine the onions, celery, and bell
peppers.
In a large heavy skillet (preferably cast iron), heat the oil over
high heat until it begins to smoke, about 4 minutes. With a
long-handled metal whisk, gradually mix in the flour, stirring until
smooth. Continue cooking, whisking constantly, until roux is dark
red-brown, about 3 to 5 minutes (be careful not to let it scorch
in the pan or splash on your skin). Remove from heat and immediately
stir in the vegetables and 1 tablespoon of the seasoning mix with
a wooden spoon; continue stirring until cooled, about 5 minutes.
In a 2-quart saucepan bring 2 cups of the stock to a boil over high
heat. Gradually add the roux and whisk until thoroughly dissolved.
Reduce heat to low and cook until flour taste is gone, about 2 minutes,
whisking almost constantly (if any of the mixture scorches, don't
continue to scrape that part of the pan bottom). Remove from heat
and set aside.
Heat the serving plates in a 250 degree oven.
In a 4-quart saucepan melt 1 stick of the butter over medium heat.
Stir in the crawfish (or shrimp) and the green onions; saute about
1 minute stirring almost constantly. Add the remaining stick of
butter, the stock mixture, and the remaining 1 cup stock; cook until
butter melts and is mixed into the sauce, about 4 to 6 minutes,
constantly shaking the pan in a back-and-forth motion (versus
stirring). Add the remaining seasoning mix; stir well and remove
from heat (if sauce starts separating, add about 2 tablespoons more
of stock or water and shake pan until it combines). Serve immediately.
To serve, mound 1/2 cup rice on each heated serving plate. Surround
the rice with 3/4 cup of the etouffee.
LAGNIAPPE: A certain percentage of oil is released with butter
is melted; shaking the pan in a back-and-forth motion and the addition
of stock keep the sauce from separating and having a oily texture
-- stirring doesn't produce the same effect.
SEAFOOD STOCK
1-1/2 to 2 pounds rinsed shrimp heads and/or shells, or crawfish
heads and/or shells, or crab shells (2-1/2 to 3 quarts), or rinsed
fish carcasses (heads and gills removed), or any combination of
these. (You can also substitute oyster liquor for all or part of
seafood stock called for in a recipe).
Always start with cold water -- enough to cover the other stock
ingredients. Place all ingredients in a stock pot or a large saucepan.
Bring to a boil over high heat, then gently simmer at least 4 hours,
preferably 8 (unless otherwise directed in a recipe), replenishing the
water as needed to keep about 1 quart of liquid in the pan. The pot may
be uncovered or set a lid on it askew. Strain, cool, and refrigerate
until ready to use. (Note: remember that if you are short on time,
using a stock simmered 20 to 30 minutes is far better than using just
water in any recipe).
BASIC COOKED RICE
If you make this ahead of time and store it, omit the bell peppers
-- they tend to sour quickly. Use chicken stock if you are serving
the rice with a chicken dish, seafood stock with a seafood dish,
beef with a beef dish...
2 cups uncooked rice (preferably converted)
2-1/2 cups Basic Stock (see above)
1-1/2 tablespoons very finely chopped onions
1-1/2 tablespoons very finely chopped celery
1-1/2 tablespoons very finely chopped green bell peppers
1-1/2 tablespoons unsalted butter (preferred) or margarine, melted
1/2 teaspoon salt
1/8 teaspoon garlic powder
A pinch each of white pepper, ground red pepper (preferably cayenne)
and black pepper
In a 5 x 9 x 2-1/2 inch loaf pan, combine all ingredients; mix well.
Seal pan snugly with aluminum foil. Bake at 350 degrees until rice
is tender, about 1 hour and 10 minutes. Serve immediately. However,
you can count of the rice staying hot for 45 minutes and warm for
2 hours. To reheat leftover rice, either use a double boiler or
warm the rice in a skillet with unsalted butter.
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| From Paul Prudhomme's Louisiana Kitchen:
Crawfish (or Shrimp) Etouffee
Seasoning mix:
2 teaspoons salt
2 teaspoons ground red pepper (preferably cayenne)
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon dried sweet basil leaves
1/2 teaspoon dried thyme leaves
1/4 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped green bell pepper
7 tablespoons vegetable oil
3/4 cup all-purpose flour
3 cups seafood stock
1/2 pound unsalted butter
2 pounds peeled crawfish tails or medium shrimp
1 cup very finely chopped green onions
4 cups hot cooked rice
Thoroughly combine the seasoning mix ingredients in a small bowl and
set aside. In a separate bowl combine the onions, celery, and bell
peppers.
In a large heavy skillet (preferably cast iron), heat the oil over high
heat until it begins to smoke, about 4 minutes. With a long-handled
metal whisk, gradually mix in the flour, stirring until smooth.
Continue cooking, whisking constantly, until roux is dark red-brown,
about 3 to 5 minutes (be careful not to let it scorch in the pan or
splash on your skin). Remove from heat and immediately stir in the
vegetables and 1 tablespoon of the seasoning mix with a wooden spoon;
continue stirring until cooled, about 5 minutes.
In a 2-quart saucepan bring 2 cups of the stock to a boil over high
heat. Gradually add the roux and whisk until thoroughly dissolved.
Reduce heat to low and cook until flour taste is gone, about 2
minutes, whisking almost constantly (if any of the mixture scorches,
don't continue to scrape that part of the pan bottom). Remove from
heat and set aside.
Heat the serving plates in a 250 degree oven.
In a 4-quart saucepan melt 1 stick of the butter over medium heat.
Stir in the crawfish (or shrimp) and the green onions; saute about 1
minute, stirring almost constantly. Add the remaining stick of butter,
the stock mixture, and the remaining 1 cup stock; cook until butter
melts and is mixed into the sauce, about 4 to 6 minutes, constantly
shaking the pan in a back-and-forth motion (versus stirring). Add the
remaining seasoning mix; stir well and remove from heat (if sauce
starts separating, add about 2 tablespoons more of stock or water and
shake pan until it combines). Serve immediately.
Makes 8 servings.
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